1.0 Introduction
1.1 Background of Study
Cheese production has a long history, with various methods of coagulation influencing the texture, flavor, and overall characteristics of the product. Traditionally, rennet, derived from the stomach lining of ruminant animals, has been the most commonly used coagulant. However, there are growing concerns over the ethical, environmental, and economic impacts of using animal-derived rennet. This has led to the search for alternative coagulants, particularly from plant-based and microbial sources, which are often more sustainable, cost-effective, and suitable for vegetarians and individuals with dietary restrictions (Fox et al., 2015).
Fluted pumpkin (Telfairia occidentalis) is a widely cultivated plant in West Africa, renowned for its high nutritional value and various health benefits. The seeds of this plant are rich in essential fatty acids, proteins, vitamins, and minerals, making them an important part of the regional diet (Ezeagu et al., 2020). Recent studies have explored the potential of using fluted pumpkin seed milk as an ingredient in cheese production, which could provide a nutritious alternative to traditional cow milk-based cheeses. When blended with cow milk, fluted pumpkin seed milk enhances the nutritional profile of cheese, offering a combination of animal and plant-based nutrients that can appeal to a broader range of consumers (Okafor et al., 2018).
Kumar et al. (2020) stated that different coagulants are known to produce varying results in terms of curd formation, protein breakdown, and cheese aging. While animal-derived rennet is still the gold standard for cheese coagulation, plant-based coagulants, such as those derived from the fluted pumpkin, are of particular interest due to their unique chemical properties and potential to yield cheeses with distinct textures and flavors (Kumar et al., 2020).
Cheese is a dairy product made from the coagulation of milk proteins, specifically casein. It is typically produced through the action of rennet or other coagulants, which induce the milk to form curds. Coagulation is one of the critical steps in cheese production as it influences both the physicochemical properties (such as texture, moisture content, and pH) and sensory attributes (like flavor, aroma, and taste) of the final product (Fox et al., 2015). The choice of coagulant plays a vital role in determining the quality and characteristics of cheese. Traditional rennet, derived from the stomachs of ruminant animals, is commonly used, but its high cost and ethical concerns have driven the exploration of plant-based and microbial coagulants. For instance, the use of coagulants from plants such as the Cucurbita species or fluted pumpkin seed (Telfairia occidentalis) has gained attention due to their availability, cost-effectiveness, and potential health benefits (Okafor et al., 2018).
The use of Telfairia occidentalis seed milk, commonly known as fluted pumpkin seed milk, in combination with cow milk, has emerged as a promising alternative for cheese production. Fluted pumpkin seed milk is rich in nutrients and bioactive compounds, making it a valuable ingredient in the dairy industry (Ezeagu et al., 2020). Therefore, the study aims to identify which coagulant optimizes the texture, flavor, and overall quality of the cheese, while also assessing the potential health benefits of the product.
1.2 Statement of Problems
Investigation revealed that the growing demand for plant-based foods, particularly in regions where vegetarian and vegan diets are increasingly popular, has highlighted the need for alternative methods of cheese production. While traditional cheese-making relies heavily on animal-derived rennet for coagulation, there are rising concerns over the ethical, environmental, and economic implications of using such animal-based products (Kumar et al., 2020). However, the challenge remains in finding coagulants that produce cheese with desirable textures, flavors, and overall quality, especially when combining cow milk with plant-based ingredients like fluted pumpkin seed milk.
Furthermore, fluted pumpkin seed milk is a promising ingredient due to its nutritional richness, including proteins, healthy fats, and essential vitamins (Ezeagu et al., 2020). The physicochemical properties of cheese, such as moisture content, texture, and pH, are crucial for its acceptability and shelf life. Equally important are the sensory attributes, including flavor, aroma, and mouthfeel, which influence consumer preferences and marketability (Fox et al., 2015). It is against the backdrop that this study seeks to address these problems by evaluating the effect of different coagulants on the physicochemical and sensory properties of cheese made from a blend of cow and fluted pumpkin seed milk.
1.3 Aim and Objectives of Study
The aim of this study is to evaluate the effect of different coagulants on the physicochemical and sensory properties of cheese produced from a blend of cow and fluted pumpkin seed milk.
The specific objectives of the study are:
- To investigate the influence of different coagulants on the pH, texture, and moisture content of cheese produced from the blend of cow and fluted pumpkin seed milk.
- To assess the sensory properties of the cheese, including flavor, aroma, mouthfeel, and overall acceptability, using a panel of trained evaluators.
- To compare the physicochemical and sensory characteristics of cheese produced with traditional animal-based rennet and plant-based coagulants.
- To determine the impact of various coagulants on the nutritional composition of the cheese, with a focus on protein content, fat content, and micronutrients.
- To identify the most suitable coagulant that optimizes both the quality and acceptability of cheese made from cow and fluted pumpkin seed milk, considering consumer preferences and sustainability factors.
1.4 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- How do different coagulants affect the pH, texture, and moisture content of cheese produced from the blend of cow and fluted pumpkin seed milk?
- What are the sensory characteristics, such as flavor, aroma, and mouthfeel, of cheese made from the blend of cow and fluted pumpkin seed milk using different coagulants, and how do they compare in terms of overall acceptability?
- How does cheese produced using plant-based coagulants compare to cheese made with traditional animal-derived rennet in terms of physicochemical and sensory properties?
- What is the effect of different coagulants on the nutritional composition of cheese, specifically regarding protein, fat, and micronutrient content?
- Which coagulant produces the most optimal physicochemical and sensory qualities in cheese made from cow and fluted pumpkin seed milk, considering both consumer preferences and sustainability?
1.5 Significance of Study
The findings will inform producers about the most effective coagulants to use for creating high-quality cheese alternatives, potentially reducing reliance on animal-based ingredients and promoting the use of local, plant-based resources like fluted pumpkin seeds. This will not only open up new avenues for dairy alternatives but will also support efforts to diversify food production methods, offering consumers a wider range of health-conscious and sustainable food choices.
Furthermore, the study will enhance knowledge in the field of food science by providing empirical data on the impact of various coagulants on the sensory qualities and nutritional content of blended cheeses.
Lastly, the research study will contribute to the broader goal of promoting sustainable food practices while satisfying the growing demand for plant-based and alternative protein sources.
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